Friday, January 30, 2009

Pumpkin, tofu and pea curry

Ingredients (serves 4)
* 1 tbs Crisco sunflower oil
* 1 tbs red curry paste
* 500g Jarradale pumpkin, peeled, chopped
* 2 cups (500ml) vegetable stock
* 400g can coconut milk
* 6 kaffir lime leaves, bruised
* 200g frozen peas
* 300g firm tofu, chopped
* 2 tbs fish sauce
* 1 lime, juiced
* Shredded limes leaves and chopped fresh coriander, to serve

1. Heat the oil in a wok or deep frying pan over a low heat. Add the curry paste and stir-fry for 30 seconds. Add the pumpkin and toss to coat. Stir in the stock, coconut milk and lime leaves. Bring to the boil, cover and simmer gently for 15 minutes or until the pumpkin is tender.
2. Stir in the peas, tofu, fish sauce and lime juice. Simmer for 5 minutes or until heated through. Spoon into bowls and serve topped with shredded lime leaves and coriander.

Fresh Living - Page 35
Recipe by Louise Pickford


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